Brussels Sprouts with Chestnuts
74 / 100
ready in 1 hr 30 min.
- 500 grams Chestnuts
- 500 grams Brussels sprouts
- 3 Tbsps butter
- 200 milliliters Vegetable broth
- 150 milliliters Whipped cream (at least 30% fat)
- 100 grams Double cream
- freshly ground peppers
How healthy are the main ingredients?ChestnutBrussels sproutsWhipped creamsaltNutmeg
Preheat the oven to 220°C (approximately 425°F). Score the chestnuts crosswise and roast for about 30 minutes in the hot oven until the skin is browned and cracked. Let cool, and peel.
Rinse the Brussels sprouts, remove any dead leaves and cook in boiling salted water for about 10-12 minutes. Rinse under cold water and drain well. Melt the butter in a pan and fry the chestnuts and Brussels sprouts together. Add the vegetable broth and heavy cream, and let boil down almost completely. Then add the double cream and season with salt, pepper and nutmeg. Serve on warmed plates.